6 June 2009

tea bread: cranberry & sultana

moist, crumbly, tastes of the tea ..........................

& delicious toasted with butter, coupled with my bucket of coffee at breakfast


225g sultanas
225g dried cranberry
350mil black warm tea
250g stoneground wholemeal flour, plus 1 level teaspoon baking soda
2 heaped tablesp, approx 70g muscovado sugar
25g soft butter
1 beaten egg

  • soak your chosen fruits in the tea for one hour
  • add the above ingredients one at a time
  • mix well with a spoon
  • line a 2lb loaf tin with baking parchment, be sure there are no creases
  • pour in your tea bread mix and pat down
  • bake for 1hr30 at 170, covered lightly with foil only for the first hour
  • test with a skewer for doneness, and give it 5 - 10 mins more if needed (don't over do it though)
  • rest for 15mins in the tin
  • lift and cool on a wire rack, peeling the paper after half an hour, so as not to break your bread

serve toasted with lashings of butter

see also: tea bread with date & raisin


Anne said...

Gill that looks all gorgeously moist and fruity!

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